Independent Thinker – Creator – Sensemaker

Archive for October, 2016

Edition-84 of Delicacies: as usual, max 5 articles that i found interesting and worth re-reading. Handpicked, no robots. Minimalism in curation. Enjoy! Much more of this in my weekly Revue summary. Subscribe at bottom of this post.

If you can’t get enough of these and want more than 5 articles, I have created an extended version of Petervan’s Delicacies in REVUE. If you want more than 5 links, you can subscribe here: https://www.getrevue.co/profile/petervan

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Edition-83 of Delicacies: as usual, max 5 articles that i found interesting and worth re-reading. Handpicked, no robots. Minimalism in curation. Enjoy! Much more of this in my weekly Revue summary. Subscribe at bottom of this post.

If you can’t get enough of these and want more than 5 articles, I have created an extended version of Petervan’s Delicacies in REVUE. If you want more than 5 links, you can subscribe here: https://www.getrevue.co/profile/petervan

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“Métier” is usually defined as: profession, craft, craftsmanship, and workmanship. I already touched on this in my blog post on Craftmanship (Sep 2015).

Craftsmanship, Historical Coherence, Musicality, Authentic Observation, and Creating The Dance between host and guest are critical components of the Essence of Work.

Tradition is about building on the shoulders of giants, to “craft” deep into the meaning of tradition, to internalize tradition, and to pass it on in your work and onto next generations.

Tradition is not seen as non-authentic, but a source for energized work.

What is driving these people to strive for unconditional excellence?

I was reminded of this when discovering last week’s edition of the Belgian TV Art programme “Tout le Baz-Art” on the RTBF Channel that focused on evolution, tradition and art that is “academically right”. The programme was curated around Belgian super-star musician Ozark Henry.

Ozark Henry – cover of his album “Stay Gold”

One of Ozark’s guests was my good friend Peter Hinssen, as apparently Hinssen introduced Ozark Henry to 3D as an additional dimension to his superb musical expression. But the other guests included Sam Dillemans – one of the recent hypes (well, since 2010 or even before) on the Belgian art scene. Sam’s discourse also made me think about the essence of work of Michaël Borremans, the other big name in contemporary Belgian art.

All three have to say a lot about their “Métier” – their profession – and the intensity and clarity they have in creating extraordinary art-work. I found it highly inspiring: the way they stand in life and the mystical qualities they aim for.

Below some extracts/transcripts of what they shared in different videos:

Sam Dillemans

“I’ve always compared myself to the great artists. I’ve always done that. I am constantly healthily frustrated. That’s why I will always continue to work. Compared to modern artists… Victory is easy if you have an eye for it. You have to compete with the greats. That’s why I always work like crazy”

Rembrandt – Self Portrait – 1659

“If you show me Rembrandt, I panic because there’s still so much work. They say Rembrandt was before. He is tomorrow. That’s the difference. Rembrandt wasn’t before, he is tomorrow.

“A white canvas is the worst thing an artist can face. I did not say that. Picasso did. And if he says so… you can imagine what that means for us.”

“I have the ambition to continue painting till I’m 90. I still have so much work to do. If Picasso painted for 80 years, I’ll need 320 years. I don’t think I’ll succeed.”

“It’s my ambition to grow as old as possible. I don’t want to see others growing old and decaying with me.”

“But I’d like to realize my plastic dream as much as possible.

I’d like to get as far as possible.”

Eddy Merckx – most successful cyclist ever

“The thing people lack nowadays in my opinion is veneration. People don’t often see others as gods anymore. They do like to idolize them. Merckx is a better cyclist than Sam Dillemans. I won’t point out the weak points of a god. To say he’s as small as I am because of his human side. The distance isn’t that great.

“Michelangelo also had to go to the bathroom. But put us in the Sistine Chapel and we don’t make it up the scaffolding.”

“That’s what’s important.

We have to be able to be in awe.

Of something or someone”

“Everything is fragmented. Everyone does everything, but nothing well. Everybody is an artist. If you ask someone on the street what he or she does in their spare time – apart from a lot of rubbish – one bakes pottery, another one paints, a third one plays guitar. We’re all wonderfully creative.”

“A lot of people are creative,

but not many are artists”

“I don’t mind. I support that democratic system. This is the problem: this 93-year-old crone, who baked two pots, wants twenty exhibits. That’s tiresome.”

“A part-time painter is the worst. People who are partly something are the worst. You have to try to be whole. That demands sacrifice. The worst sacrifice is being half.”

“Many people choose it freely. They compromise.

“Life is full of compromises, but art is not”

“You always have to question yourself during your ongoing studies. You don’t need to become self-centered, but you discover your inner self. Without psychedelics and philosophies.”

“We have lots of possibilities, but hardly anyone stops to look at a tree and to admire it and say “That tree is beautiful!” That is over. It happens but rarely, and even then only on Sunday, with the kids, and a giant buggy. “Today we will watch trees”.

“They go to Walibi (a sort of Belgian Disney Land), or to an exhibition of modern art, as modern as possible. Then they are hip and trendy. They don’t want to seem old fags. But of course they are. A young fag would look at the world like Jacques Brel, eyes wide open. They are obsolete. But they think they are trendy.”

“Being trendy is dying a little.”

“You don’t have to be hip, you have to know poetry or anything which is not influenced by time. Then you have a chance to approach godliness. In conclusion, what do people do with their free time?”

“They fuck it up.”

Michaël Borremans

Jan Hoet, who was the founder of the Museum of Modern Art in Ghent (SMAK) said about Borremans:

“Studious, pleasingly, nicely painted, it all looks so perfect. On the other side he is a bit unruly, recalcitrant, also a bit morbid, a little austere…” and Ann Demeester commented: “Michaël’s works is very subdued, mysterious, vs. bombastic.”

His paintings are cinematographic. He also launched himself into video and cinema. Using all senses to resonate with his audience at some many additional levels beyond the pure cognitive. Borremans continues:

“My work has no documentary value whatsoever. It is all imagination. That’s why I am painting. Cinema also has a lot of this. But a film is not my sole merit, you work with other people, who each have their own contribution”

Michaël is a difficult person, rigorous and strict for himself, with a greater technical maturity then many of the other contemporary painters.

Prince Philippe Prosper by Diego Velasquez - 1659

You really have to listen to Michaël Borremans explanation of the above painting at minute 33 of the documentary.

“The accents being made, the structures,

almost like notes and chords in music,

a very sensual pleasure”

“Painting with a long stick, to keep the spontaneity. Unrivalled technical virtuosity”

“I want to stay professionally focused, and remain faithful to what in want (in the artwork). A painting is a suggestive construction. Getting better, and more sophisticated in the painterly technique. Capacitate myself to make the best paintings. It is not pleasant to make so many paintings that are almost ok”

Back to the RTBF TV programme. Sam Dillemans continues here:

Embracing Rubens – Leaving Rubens – by Sam Dillemans

“That’s where I left Rubens. Most important is that you first embrace Rubens, you get deep under his skin, and you study him. That’s what I did when I was young: the thigh muscles, the calf muscles, the calf bones, the ankle joints, etc.”

“I was drawing like crazy on Rubens, and Holbein, and all old masters, to be able to leave them when I really knew them.”

“The most important is how you paint, not what you paint (Jesus or Maria, etc). You can do the same with apples or radishes. Cézanne changed the history of art with just some apples. “

“For me form is the most important.”

“I started very realistically, and ended in a very abstract way. I have the tendency to always start very faithfully to reality. Not goody-goody realistic, but very recognizable. But always with a certain “schwung”, my own “schwung”, my own signature.”

“And then I leave that realism. After five years that then ends in structured chaos. It ends in calculated arbitrariness, quite chaotic. And that happens in a very natural way. I never have to force myself. I just follow my nature.”

Then Ozark and Sam in a conversation on trends:

“These days, you don’t need to be able to read musical notes. You don’t need to know anything. You make music by intuition.”

“You have to be creative as from the age of seven. How can one be creative without “métier”? It is métier that makes you free. If you have a lot of métier, and you have suddenly an idea, then you don’t need to think “how do I make this?” or “What am I doing?”.

“Métier makes it possible to follow your impulse. Because your whole body is trained for it.”

“Métier is the great luxury

to be a free human being.”

“When Picasso draws seven lines at the age of 85, then those lines are building on 75 years of study and knowledge”. If we draw those lines, we risk missing the ball.”

“The three great artists are Dostojewski for literature, Van Gogh for painting, Mozart for music. But Mozart can again be considered as cliché, and that’s not considered alright anymore.”

“These days, you have to come up with a strange name from Georgia or whatever, somebody nobody ever heard about. You are not allowed anymore to be normal in your taste or preferences.”

The programme ends with a musical pairing with the famous Krug champagne.

Kruge Champagne cellars

“The creation of Krug is very musical. It is a house where the founder had a dream. He wanted to create every year the richest symphony of champagnes. The approach of the house is a musical approach. We listen to each little vineyard, like a musical director listens to the orchestra.”

“A grand cuvée is like a music score”

“The art is in the experience: you enter the ballroom, the orchestra is getting installed and starts to play, everything is there, and there it is, and you live the moment. Like Tsjaikowski’s 6th symphony in b-minor: the way the music score opens all the colors of the orchestra and you discover. Like a room that opens, and you discover all the colors, all the nuances, and a total experience.”

It made me think about a comment by Fabian about the last Innotribe Sibos edition: “Peter created his 9th Symphony, and day-1 was his Allegro”. But creating one’s 9th symphony is at time a lonely place.

“But what makes you lonely,

makes you radical.”

What if in our professions, in our “Métiers”, we would all adhere to these highest standards? And be radical in the quality and total experience we aim for?

What if we would always compare ourselves to the great artists, and get motivated through a constant healthily frustration?

Instead of putting the bar of mediocrity to the best common denominator, as illustrated in so many industry “benchmarks”.

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Edition-82 of Delicacies: as usual, max 5 articles that i found interesting and worth re-reading. Handpicked, no robots. Minimalism in curation. Enjoy! Much more of this in my weekly Revue summary. Subscribe at bottom of this post.

If you can’t get enough of these and want more than 5 articles, I have created an extended version of Petervan’s Delicacies in REVUE. If you want more than 5 links, you can subscribe here: https://www.getrevue.co/profile/petervan

Like this:

Edition-81 of Delicacies: as usual, max 5 articles that i found interesting and worth re-reading. Handpicked, no robots. Minimalism in curation. Enjoy! Much more of this in my weekly Revue summary. Subscribe at bottom of this post.

If you can’t get enough of these and want more than 5 articles, I have created an extended version of Petervan’s Delicacies in REVUE. If you want more than 5 links, you can subscribe here: https://www.getrevue.co/profile/petervan